Bc’s Orange-thyme Marinade

Paul’s experience of suffering and comfort in the course of his ministry is replicated in every generation in the lives of godly missionaries and pastors in their interrelationships with their congregations. While both minister and people suffer as they bear witness to Christ in an alien culture, there remains a distinctive role and therefore a distinctive suffering to the Christian leader. As the comfort of God is experienced in the life of the leader, so it will be passed on through ministry to the people [see 2 Cor 1:3-7].

Paul Barnett

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Marinades	1	Servings

INGREDIENTS

1/2	c	Orange juice
2	T	Balsamic or red wine
		Vinegar
1	T	Vegetable oil
2		Green onions, finely
		Chopped, 2 Tablespoons
1	T	Chopped fresh thyme or
		1 teaspoon dried thyme
1	t	Grated orange peel
1/4	t	Salt
1/8	t	Pepper

INSTRUCTIONS

Mix all ingredients in shallow nonmetal dish or resealable plastic
bag. Add 2 pounds beef or pork, turning to coat with marinade. Cover
and refrigerate at least 6 hours but no more than 24 hours. Remove
meat from marinade; reserve marinade. Grill meat as desired. Heat
remaining marinade to boiling; boil and stir 1 minute. Serve marinade
with grilled meat.  *Betty Crocker's Great Grilling Posted to
MM-Recipes Digest V4 #306 by  Michael McLaughlin
<mmclaughlin@micronet.net> on Nov 25, 1997

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: 130 Total Fat: 14.7g Cholesterol: 0mg Sodium: 590.6mg Potassium: 391.1mg Carbohydrates: 19.4g Fiber: 3.2g Sugar: 11.6g Protein: 2g